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Eat. Live. Drive EAT. LIVE. DRIVE. The BMW i guide to sustainable dining, curated by Melissa Hemsley A JOURNEY OF SUSTAINABLE EATING CONTENTS 4 – 13 INTRODUCTION THE UK’S MOST SUSTAINABLE RESTAURANTS IN 14 – 59 COLLABORATION WITH BMW i AND MELISSA HEMSLEY 60 – 81 MELISSA’S ROAD TRIP 82 – 95 IN CONVERSATION WITH THE EXPERTS 96 – 103 TIPS FROM THE EXPERTS 104 – 110 CREDITS One of my earliest childhood memories is of setting the table The world is changing, and changing fast. In just 20 years, for Sunday lunch. Not just any Sunday lunch – there were no the simple concept of going out for a meal or booking a roast potatoes, pork crackling or yorkshire puddings – but instead weekend away will look very different. But already the world is a huge pot of soup. Big Sunday Soup, to be exact. This was my full of innovators making important changes to help us live more mum, Evangelina’s, opportunity to clear out the fridge, to use sustainable lives – and this is very much the case in the kitchen. up the carrots, celery, yesterday’s roast chicken and anything From the UK’s first zero-waste restaurant in Brighton to new else she could find lurking in the kitchen cupboards to make sustainable food festivals launching in Scotland, we are already a delicious concoction of leftovers. surrounded by people inspiring us and teaching us something new – something that will help us all adjust our daily habits to As you can probably tell, my mum was not one to waste food. work towards a better future. Growing up, I was the kid devouring liver – not just because my mum said it was good for my brain, but because, as she liked to This guide is a celebration of the restaurants and people working remind us, if we didn’t eat the liver we were wasting the animal. creatively to minimise their impact on the planet, whether it’s This may have amused (or perhaps confused) me at the time, through small tweaks to their daily rituals or bigger long-term but it has played a big part in who I am today. commitments. I want to be able to share the beautiful stories of the farmers, foragers and chefs who are showing us how simple it is to Needless to say, as a chef and cookbook writer, food has become eat more sustainably, and encouraging us to make adjustments to a huge passion for me. I love sharing ‘use it up’ and ‘waste not our lives for lasting results. want not’ tips for home cooks, and I’m constantly raving about the incredible local suppliers I discover on a daily basis, whose Within these pages, delicious food is a given; flavour is never ingredients inspire me and my cooking. Whether it’s cooking with compromised. We are a nation brimming with talent and incredible quinoa grown in Essex or taking part in festivals and events that produce, and this is a hand-picked collection of just some of the are championing sustainability and educating us on food waste, restaurants and figures that are encouraging conversations and I’m always keen to play my part. championing sustainable eating. Whether you use this guide to help you decide where to go for your next meal out, or for handy tips on Creating this guide, which I’ve produced in collaboration with how you shop, cook and buy your food, I hope you will be inspired BMW i, has given me an incredible opportunity to meet and speak by the vast number of ways that we can all make a difference. with some amazing individuals from across a range of industries. The crafts may differ, but all of our goals remain the same – to drive innovation and ensure minimal impact to create a more sustainable place to live. 6 7 A FEW WORDS FROM BMW i “At BMW i, we pride ourselves on our commitment to innovation to deliver sustainable mobility. This carefully crafted exploration into sustainable dining provides an opportunity to learn from other pioneers who are leading change with simple but ingenious ideas. But most of all, we hope these shared journeys will encourage a desire to create a more conscious and sustainable world.” COMMITTED TO SUSTAINABILITY Sustainability is increasingly part of our everyday lives, and we are becoming more and more conscious of the environment we live in. Whether you’re a chef, food critic, diner or supplier, the chances are you will have your own idea of what it means to be sustainable, but the main thing we have in common is the desire to create a better and more responsible food system. With that in mind, we’ve compiled a list of key factors that we believe help support a more sustainable way of consuming food and eating out. In turn, this has helped us create a list of outstanding restaurants where sustainability isn’t just a buzzword, but a way of life – it’s part SOURCING – Making the most of the produce on the of the team’s day-to-day schedule, and a source of great passion and restaurant’s doorstep, growing and rearing commitment. When selecting the restaurants in this guide we looked their own ingredients, or forging excellent for chefs and owners who were making conscious decisions on: relationships with local suppliers. SEASONALITY – Working with what’s in season, not month-to- month but day-to-day. COMMUNITY – Doing the most to support not just the staff but the local community, whether it’s working with a community farm or using tableware made by local artisans. ENVIRONMENT – Being smart with food waste, from cooking with leftovers to composting and reusing, and of course, recycling. RESOURCES – Using innovative ways to better preserve energy and water, and being sensitive to the use of natural resources in the day-to-day running of both the kitchen and the site as a whole. 10 11 A WORD FROM THE EXPERTS “What and how we grow, rear, farm, cook and eat has a massive impact on the planet. It’s now more important than ever to highlight those restaurants serving up meals that not only taste delicious but are good for the planet, too. The Sustainable Restaurant Association is on a mission to make it easier to use the power of our appetites wisely. Hats off to BMW i for highlighting these restaurants and making responsible eating a pleasurable reality and a part of a better food future.” Andrew Stephen, Chief Executive of the Sustainable Restaurant Association “So many people are jumping on to the ethical and sustainable bandwagon. This guide is a helpful signpost of truth, highlighting and celebrating places that have genuine intentions.” Harry Cragoe, Owner of The Gallivant “We are so excited to be recognised in a new, innovative and refreshing food guide that celebrates restaurants that strive wto offer an experience that has sustainability at its core.” Imogen Davis, Co-founder of Native 12 13 From the UK’s first zero-waste restaurant in Brighton, to 19-course tasting menus in rural Wales, these are just a handful of the UK’s best, and most sustainably minded restaurants. 14 15 SOUTH WEST ARBOR THE ETHICUREAN BOURNEMOUTH WRINGTON, BRISTOL The clue’s in the name: Arbor is a restaurant that celebrates Located in the former orangery of a Victorian walled garden, environmentally responsible dining and a passion for the countryside. The Ethicurean, near Bristol, is an organic restaurant with a menu Locally sourced ingredients are just one part of the sustainability ranging from sea buckthorn and honey cake made from the story here – the team use low-energy induction cookers in the restaurant’s leftover bread, to a five-course menu with ingredients kitchen, keep honey bees on the roof, and have kitted the restaurant plucked from the garden and surrounding land. It’s the combined out with FSC timber. The tasting menu is a winner, but you can’t effort of brothers Matthew and Iain Pennington, who have created go wrong with the afternoon tea or Sunday lunch either. a restaurant loved as much by locals as by visitors. THE GREEN HOUSE HOTEL, 4 GROVE ROAD, BH1 3AX BARLEY WOOD WALLED GARDEN, BS40 5SA WWW.ARBOR-RESTAURANT.CO.UK WWW.WALLEDGARDEN.CO.UK MEDERIA ROAD MULTI STOREY CAR PARK, BH1 1QQ ASDA CLEVEDON, TWEED ROAD, BS21 6RR 18 19 SHELL BAY ROOT SANDBANKS, BOURNEMOUTH BRISTOL Samphire picked from the restaurant’s doorstep, clams and cockles The brainchild of Michelin-starred chef Josh Eggleton and local scooped from neighbouring Poole harbour and mushrooms foraged farmer Luke Hasell, Bristol’s Root is a celebration of local, ethical from the New Forest – these are just some of the things to love about produce, served up with a field-to-fork ethos. The sharing-style menu Shell Bay in Dorset. Owner Jamie Farrar works to ensure that all the puts vegetables front and centre – think charred hispi cabbage with fish, shellfish and vegetables are sourced sustainably, leaving you to seaweed butter and shallots – while meat is served as a side. sit back and enjoy the sunset views, sipping on locally distilled drinks, including Black Cow vodka from nearby Bridport. FERRY ROAD, SWANAGE, BH19 3BA GOAL FERRY STEPS, BS1 6WP WWW.SHELLBAY.NET WWW.EATDRINKBRISTOLFASHION.CO.UK/ROOT POOLE CIVIC CENTRE SURFACE CAR PARK, BH15 2RU QUEEN CHARLOTTE STREET NCP CAR PARK, BS1 4ES 20 21 POCO THE PIG NEAR BATH BRISTOL BATH Poco founder Tom Hunt ensures that there’s no such thing as waste Nestled in Somerset’s Mendip Hills, The Pig Near Bath boasts in this kitchen.
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